QUEEN VICTORIA
Age: 124
7835 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chicken Pakoray
Ingredients
450g/1lb Boneless Chicken Breast 1 tbsp Lemon Juice 1 teasp Garlic Paste 1 teasp Ginger Paste 2 Green Chilies, ground 1\2 teasp Ground Turmeric 1 tsp. Red Chili Powder 1 teasp salt 1 teasp Ground Coriander
Oil for deep frying
For the Batter 200g/7oz Gram (chickpea) Flour 1 teasp Salt 1 teasp Chili Powder 1 teasp Coriander Seeds, crushed 1 teasp Garam Masala 1 teasp Bicarbonate of Soda 2 tbsp Freshly chopped Coriander 300ml/10fl.oz. Water (approx)
Method
1. Cut chicken into bite sized pieces, place in a bowl and rub the with the lemon juice. Set aside.
2. In a small mixing bowl, mix together the garlic, ginger paste, salt, chili powder, turmeric, green chilies and ground coriander. Pour over the chicken pieces and mix to coat well. Cover and set aside for at least 2 hours.
3. Place the dry ingredients for the batter in a large mixing bowl and gradually add the water, beating to a smooth paste. The consistency should be like thick pancake batter. Leave aside to rest for 20 minutes.
4. Heat the oil to 180C/350F.
5. Dip a few pieces of chicken into the batter to thoroughly coat, then using your fingers or tongs, carefully drop them into the hot oil. Fry for a few minutes, then turn them over and continue to fry for a further 5-8 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining chicken pieces. Serve hot.
QUEEN VICTORIA
Age: 124
7835 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chicken Vada
Ingredients
Chicken - 500 gm. Maida - 4 tsp. Ginger and garlic paste - 2 tsp. Onions - 2 (finely chopped) Green chillies - 3 (finely chopped) Coriander leaves - small cup (finely chopped) Egg - 1 (beaten) Chilli powder - 1 tsp. Garam masala - 2 tsp. Turmeric powder - a pinch Salt as required Oil as required Bread crumbs - 1 cup
Method
Clean and cook the chicken with salt, chilli powder, turmeric powder, when the chicken is done. Drain the chicken and make it cool and knead the chicken well. In a big vessel, beat the egg. Add the chopped onions, chopped chillies, garam masala, maida, salt, coriander leaves, ginger and garlic paste. Mix it well with the beaten egg .
Now add the chicken to the mixture. Make a oval shaped vada; roll it in the bread crumbs. Deep fry it in oil. Garnish with thinly sliced onions and fresh coriander leaves. Serve hot with tomato ketchup or with mayonnaise sauce.
QUEEN VICTORIA
Age: 124
7835 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chholay Bhatoray
Ingredients
1 small can of garbanzo beans ½ tsp of ginger paste ½ tsp of garlic powder 1 tsp of cumin seeds 2 tbsp of oil 2 tbsp cilantro (coriander leaves) 6-7 mint leaves ½ tsp of turmeric powder ½ tsp of chilly powder 2-3 bay leaves 2-3 cloves ½ tsp garam masala 1 medium sized onion, finely chopped 1 big tomato 1½ cup of water Salt to taste
For Bhaturas : 1 can of Pilsburry unbaked country biscuits only 1 cup of oil to deep fry the bhaturas
Method
For the Bhaturas : Pour the oil in a kadai. Wait until it is well heated up. Open the Pilsburry biscuit can by twisting it. There will be already made mounds and roll them into 5-6 inch sized bhaturas. Fry them in oil. Put them in an aluminium foil wrapped around a plate.
For the Chole :
Take 2 tablespoons of oil in a pressure cooker and heat it. Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering. Now add bay leaves and cloves. Add diced onions. Fry them till they are light brown. Now add the rest of ingredients including water except the cilantro and mint leaves. Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes. After that Transfer the Chole into a serving Bowl and garnish with cilantro and mint leaves just before serving. You can also garnish with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.
QUEEN VICTORIA
Age: 124
7835 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Cheorra, Phoye
Ingredients
½ kg beaten rice 1 cup copra shredding 1 pav peanuts ¼ pav roasted Bengal gram 4 tsp salt 4 tsp chilli powder 4 sprigs curry leaves 2 tsp mustard seeds 15 cashewnuts 1 tsp haldi powder ½ tsp asafoetida powder oil for frying
Method
Slice copra. Cut into fine shreds. Roast peanuts and skin them. Keep aside cashewnut halves and chopped curry leaves. Mix together salt, chilli, asafetida and haldi powders in a bowl. Heat oil in frying pan and fry beaten rice, on medium flame, in 5 to 6 installments. Transfer to a basin and mix 2 tsp of the above powder mixture with every installment by tilting the basin to and fro several times. Continue the same procedure for the remaining beaten rice. Prepare seasoning with mustard, chopped curry leaves, copra shreddings, peanuts, cashewnut bits and roasted Bengal gram all in the same sequence using a little oil left over in the frying pan. Put the fried beaten rice in the seasoning, and mix thoroughly.
